Paula Deen Grilled Pear Cobbler

Paula Deen grilled pear cobbler turns Bosc pears, pear nectar and biscuit mix into a buttery golden dessert in about 2 hours 15 minutes. This easy Southern grilled fruit dessert fits cookout nights, holiday table spreads, potluck tables and church supper gatherings.

Marinate the pears in pear nectar for a full hour before they hit the grill, because that soak is where most of the flavor comes from. Skip it and the cobbler tastes like plain baked fruit instead of sweet, caramelized pear.

Paula bakes the grilled pears in the oven right on top of the batter and tells you not to stir them. She also pours the leftover marinade over everything, so the cobbler bakes up with a sticky, syrupy edge.

Paula Deen Grilled Pear Cobbler

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

5

minutes

Calories

520

kcal

Grill-marked pears sit on a soft biscuit batter that bakes up golden around the edges. The reserved marinade soaks in as it bakes, so every spoonful comes out tender and syrupy.

Ingredients

• 8 peeled, halved and cored Bosc pears
  

• 2 cups pear nectar
  

• 12 cups divided sugar
  

• 2 cups biscuit mix
  

• 1 stick + 2 tablespoons divided: melt 1 stick, leave additional 2 tablespoons unmelted Butter
  

• 1 1/2 cups half and half
  

• 3 lbs plus 2 additional pears chop 2, reserve separately, then chop 3 lbs, put in separate bowl pears
  

• 2 tablespoons brown sugar
  

• 1 (20 oz) can crushed pineapple with syrup
  

• 1 tablespoon lemon juice
  

• for sprinkling cinnamon sugar
  

• for serving Vanilla ice cream
  

Directions

• Heat the grill and oven: Preheat the grill to medium-high heat and the oven to 350°F. That way both are ready by the time the pears finish marinating.
• Marinate the pears: Put the 8 peeled, halved and cored Bosc pears and 2 cups pear nectar in a large resealable plastic bag. Seal it and let the pears marinate for 1 hour, then save the marinade.
• Grill the pears: Lift the pears out of the bag and grill them for 5 minutes per side. Keep the reserved marinade nearby, since it goes over the cobbler later.
• Mix the batter: Pour the melted butter into a 13 by 9-inch baking dish. In a medium bowl, whisk together 2 cups biscuit mix, 2 cups sugar and 1 1/2 cups half and half, then pour it over the butter.
• Top and bake: Arrange the grilled pears on top of the batter and do not stir them in. Pour the reserved marinade over the pears and bake for 45 to 55 minutes, until lightly browned.
• Make the pear topping: Melt 2 tablespoons butter and the brown sugar in a medium skillet over low heat, stirring to combine. Add the 2 diced pears and the honey, then saute quickly until warm.
• Cook the pear honey: Combine the crushed pineapple with its syrup, 3 pounds chopped pears, 1 tablespoon lemon juice and 10 cups sugar in a large saucepan over medium heat. Cook about 30 minutes, until the pears are tender and the mixture thickens, then pour it into sterilized jars and seal while hot.
• Sprinkle and serve: Take the cobbler out of the oven and sprinkle it with cinnamon sugar. Serve it warm with vanilla ice cream and the pear topping, if you like.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this without a grill?

A grill pan on the stovetop works fine, since you only need grill marks and a little char on the pears. Cook them about 5 minutes per side, same as on the grill.

Can I use canned pears instead of fresh Bosc?

Fresh Bosc holds its shape on the grill and in the oven, so I'd stick with them. Canned pears are soft already and would likely fall apart before they get any color.

How do I store leftover pear cobbler?

Cover the baking dish and keep it in the fridge for 2 to 3 days. Warm single servings in the oven or microwave before adding ice cream.

What is the pear honey for?

Pear honey is a sweet pear and pineapple preserve that the recipe makes in jars, and it is not required for the cobbler itself. It keeps once sealed, and it is good on biscuits or toast too.

Why shouldn't I stir the pears into the batter?

Leaving them on top lets the batter rise up around the fruit as it bakes. Stirring them in would make the cobbler dense and take away the golden, crisp edges.